Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Nuno
Data de Publicação: 2018
Outros Autores: Casal, Susana, Peres, António M., Baptista, Paula, Pereira, J.A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/18380
Resumo: Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast- Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.
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spelling Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivarsCentenarian olive treesChemical characterizationCultivar discriminationOlive heritageSensory attributesMediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast- Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.This work was financially supported by Strategic Project PEst-OE/ AGR/UI0690/2019 (CIMO), Project UID/QUI/50006/2013 (REQUIMTE-LAQV); and Project POCI-01-0145-FEDER-006984 (Associate Laboratory LSRE-LCM); all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. This work was also supported by PRODER project OliveOld – Identificação e caraterização de oliveiras centenárias para obtenção de produtos diferenciados” n° 53988. Nuno Rodrigues thanks FCT, POPHQREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).Biblioteca Digital do IPBRodrigues, NunoCasal, SusanaPeres, António M.Baptista, PaulaPereira, J.A.2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18380engRodrigues, Nuno; Casal, Susana; Peres, António M.; Baptista, Paula; Pereira, José Alberto (2020). Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Research International. ISSN 0963-9969. 128, p. 1-100963-996910.1016/j.foodres.2019.108759info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:46:07Zoai:bibliotecadigital.ipb.pt:10198/18380Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:11:01.797701Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
title Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
spellingShingle Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
Rodrigues, Nuno
Centenarian olive trees
Chemical characterization
Cultivar discrimination
Olive heritage
Sensory attributes
title_short Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
title_full Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
title_fullStr Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
title_full_unstemmed Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
title_sort Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
author Rodrigues, Nuno
author_facet Rodrigues, Nuno
Casal, Susana
Peres, António M.
Baptista, Paula
Pereira, J.A.
author_role author
author2 Casal, Susana
Peres, António M.
Baptista, Paula
Pereira, J.A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Rodrigues, Nuno
Casal, Susana
Peres, António M.
Baptista, Paula
Pereira, J.A.
dc.subject.por.fl_str_mv Centenarian olive trees
Chemical characterization
Cultivar discrimination
Olive heritage
Sensory attributes
topic Centenarian olive trees
Chemical characterization
Cultivar discrimination
Olive heritage
Sensory attributes
description Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast- Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/18380
url http://hdl.handle.net/10198/18380
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rodrigues, Nuno; Casal, Susana; Peres, António M.; Baptista, Paula; Pereira, José Alberto (2020). Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Research International. ISSN 0963-9969. 128, p. 1-10
0963-9969
10.1016/j.foodres.2019.108759
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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